Honey-Whole Wheat Bread

I admit, I stole this recipe off the back of a whole-wheat flour package but it is the best recipe I've found for bread! It is wonderful warm with butter and honey! This recipe makes two large loaves so it will last us almost a week. I usually wrap one loaf up well and freeze until we need it. It also makes great french toast!

Ingredients:
2 packages regular active dry yeast
1/4 cup warm water (105 degrees-115 degrees)
1/2 cup honey
1/4 cup butter or margarine
3 tsp salt
2/12 cups very warm water (120 degrees-130 degrees)
4 1/2 cups whole wheat flour
2 3/4-3 1/4 cups all purpose flour

1. In a small bow, dissolve yeast in warm water; set aside. In a large bowl, mix honey, butter, salt and very warm water; cool 5 minutes.

2. To cooled honey mixture, beat in 3 cups of the whole wheat flour with mixer on low speed, scraping bowl frequently, until moistened. Beat on medium speed 3 minutes, scraping bowl frequently. Beat in remaining 1/4cups whole wheat flour and dissolved yeast. With spoon, stir in 2 1/4-2 3/4 cups of the all-purpose flour until dough pulls cleanly away from side of bowl.

3. Place dough on floured work surface. Knead in remaining 1/2 to 1 cup all-purpose flour; continue kneading 5-10 minutes until dough is smooth and springy. Grease large bowl with cooking spray; place dough in bowl, turning to grease on all sides. Cover loosely with plastic wrap and a cloth towel. Let rise in warm place 30-45 minutes or until doubled in size.

4. Generously grease a cookie sheet or other large pan. Gently push fist into dough to deflate; divide in half. On lightly floured surface, roll each half of dough into an approximate 18 x 8 inch rectangle. Roll up dough tightly and pinch edge of dough to seal. Fold ends under loaf; place seam side down in pan. Cover and let rise again in a warm place for 30-45 minutes or until doubled in size.

5. Heat oven to 375 degrees. Uncover dough; bake 30 minutes. Reduce oven temperature to 350 degrees. Bake 10-15 minutes longer or until loaves sound hollow when lightly tapped. Immediately remove from pans to cooling racks. Cool completely, about 1 hour.

Makes: 2 loaves, approximately 16 slices each.